Ingredients:
For the Lava Cake:
- 1/2 cup (113g) unsalted butter
- 4 oz (113g) semi-sweet chocolate, chopped
- 1/2 cup (65g) powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (30g) all-purpose flour
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Raspberry Topping:
- 1 cup (125g) fresh raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
For Serving:
- Vanilla ice cream
- Fresh mint leaves for garnish (optional)
Instructions:
1. Prepare the Ramekins:
- Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and lightly dust with flour, tapping out the excess. Place the ramekins on a baking sheet and set them aside.
2. Melt the Chocolate and Butter:
- In a microwave-safe bowl, combine the chopped semi-sweet chocolate and butter. Microwave in 20-second intervals, stirring between each, until the mixture is completely melted and smooth. Allow it to cool slightly.
3. Mix the Batter:
- In a separate bowl, whisk together the powdered sugar, eggs, and egg yolks until well combined. Gradually add the melted chocolate mixture, whisking constantly. Stir in the vanilla extract. Gently fold in the flour and salt until just combined, being careful not to overmix.
4. Fill the Ramekins:
- Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
5. Bake the Lava Cakes:
- Bake the cakes in the preheated oven for 12-14 minutes, or until the edges are set but the centers are still soft and jiggly. The tops should look firm and slightly cracked, but the middle should be molten.
6. Prepare the Raspberry Topping:
- While the cakes are baking, prepare the raspberry topping. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5 minutes. Remove from heat and strain through a fine-mesh sieve to remove the seeds. Set aside.
7. Serve the Lava Cakes:
- Once the cakes are done, let them cool for 1 minute in the ramekins. Carefully run a knife around the edges to loosen the cakes, then invert each ramekin onto a serving plate. The cakes should release easily.
8. Garnish and Enjoy:
- Drizzle the warm raspberry sauce over each lava cake, allowing it to pool around the base. Top each cake with a scoop of vanilla ice cream. Garnish with fresh mint leaves if desired. Serve immediately and enjoy the delightful combination of warm, gooey chocolate, tart raspberry sauce, and cold, creamy ice cream.
